Monday, October 27, 2008

Ratatouille Open-Faced Sandwich

We have a couple of new cookbooks thanks to the library book sale and so far so good. This recipe comes from the Horn of the Moon Cookbook. The Horn of the Moon was a vegetarian restaurant in Vermont, but it looks like it closed a few years ago. That is really too bad because the recipes in this book look really good.

The ratatouille open-faced sandwich is (in this case) a french bread roll topped with a lovely ratatouille mixture and jack and parmesan cheese. The ratatouille contains onions, garlic, basil, oregano, eggplant, zucchini, red bell pepper, tomatoes, olive oil, and salt and pepper. We have been getting really good oregano this year and it really made the ratatouille.

We had lots of the ratatouille mixture left over after making two really large sandwiches. We put some of it on an eggy crumpet for breakfast and it was super tasty. An eggy crumpet is just a crumpet soaked in an egg and then fried in a pan like french toast. It is very good in both savory and sweet applications for breakfast. I think that the rest of the leftover ratatouille mixture will end up in some pasta sauce tonight. This recipe is a pretty good one to stretch over many meals or will easily feed 4 people or more on the first go round.

Just a quick note: the posts on this blog might slow down a bit because I am once again entering the working world after a bit of a hiatus. We will do our best to keep up though and you might end up seeing some more restaurant food in the mix.